Basil Lentil Spaghetti with Summer Vegetables
Ingredients
- 350 g spaghetti
- 200 g green lentils
- 2 peppers
- 2 carrots
- 1 can chopped tomatoes
- 1 can tomato sauce
- 1 onion
- 3 cloves garlic
- 1 tbsp. basil pesto
Seasonings
- 1/2 tsp. dried parsley
- 1/2 tsp. crushed peppers
- 1/2 tsp chili flakes
- salt and pepper
- olive oil
Preparation
Rinse the lentils and cook them in a pot with water until soft, about 20 minutes. If soaked beforehand, it takes about 10 minutes. Then, cook the spaghetti in another pot with salted boiling water and a drop of oil according to package instructions.
Meanwhile, in a deep pan, sauté the chopped onion and crushed garlic in oil. Add chili flakes, crushed peppers, and dried parsley, and sauté lightly. Then add the chopped carrots and peppers.
Once the vegetables are lightly roasted but still crispy, add the canned chopped tomatoes, tomato sauce, cooked and drained lentils, and basil pesto. Combine everything, season with salt and pepper to taste, and heat for a few minutes. Stir in the cooked spaghetti and serve.
Tips
Chili flakes can be skipped for a milder flavor.
